Monday, 1 January 2007
I love bread. I have bread for breakfast almost everyday ever since I was young. This is my first attempt in making bread buns, like those "6-in-1" buns available at neighbourhood bakery shops. I have always wondered how they "join" or "mold" the bread into 6 buns. Thanks to the many food blogs out there, I was able to learn how this is done from step-by-step photos shared by bloggers. In case you are as ignorant as me, this is done simply by placing 6 doughs into one baking pan. The individual buns will join together after they are baked! Now, why I did'nt think of that?!
As I do not have a heavy duty mixer, I made the bread by hand. It is not easy. You will need to knead the dough continuously for at least 25 mins. The hard work did pay off though, the buns turn out to be very fluffy and soft. I was not very good in shaping the dough, they came in "all shapes and sizes" despite the fact that I weigh the dough to ensure each one was of equal weight.
I adapted the recipe from this site.
(make around nine 60g portions)
150g bread flour
150g cake flour
5g active dry yeast
60g caster sugar
(1 egg, beaten, for glazing)
- Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.
- Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.
- Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
- Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes. Cover with a damp towel or cling wrap.
- Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Let the dough proof for the second time for about 30-45mins. Cover with a damp towel or cling wrap.
- Brush the top with egg wash. Add almond flakes on the top of the buns, as desired.
- Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.
To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.